Ingredients

Roasted shavige ( vermicelli//semia)—2 cups

Green chillies (hasiru menasina kayi//hari mirch)—5

Dry red chilli ( ona menasina kayi//lal mirch)—1

Ginger (shunti//adarak)—small piece

Curry leaves (karibevu//kadipatta)—few

Coriander leaves (kothambari soppu//hara dhaniya)—2 tablespoon chopped

Lemon (nimbe hannu//nimbu)—1

Ground nuts (kadale kayi bija)—2 tablespoon

Cashews (godambi//kaju)—2 tablespoon

Salt—to taste.

Sugar—1 teaspoon

Arisina (turmeric powder//haldi)—1/2 teaspoon

Oil—3 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Channa dhal (kadale belle)—1 tablespoon

Urad dhal (uddina belle)—1 tablespoon

Hing(ingu//asafoetida)--1/2 teaspoon

Water to boil shavige—6 to 8 cups.

Method

Firstly take water in a big vessel or kadai.

Boil on medium flame.

When water comes to boil add the roasted shavige.

Boil for 3 to 4 minutes,till it’s cooked well.

Then drain water and immediately run through cold water.

Cool completely.

Keep it aside.

Then heat oil in a pan or kadai,once’s hot enough add sasive,jeerige.

When it crackles add hing,kadale belle and uddina belle.

Sauté on medium flame.

When dhals turn to light brown,add chopped green and red chillies,ginger and karibevu.

Then add kadale kayi bija and saute till it turns crisp.

Then add cashews,arisina and sauté for a while.

Switch off the stove.

Finally add cooled shavige,salt,sugar,squeezed lemon juice.

Mix everything well together gently.

Finally add chopped coriander leaves.

Let it be in the kadai for few minutes.

Serve delicious shavige with chutney powder,chutney,pickle.